Ridiculously decadent, suuuper fudgy and intensely chocolatey, these keto brownies are usually one indulgent low carbohydrate chocolate treat. In addition, they’re suuuper simple sufficient reason for staple (grain-free) pantry components.
And do you know what? Just 1g online carb per brownie. (Drumroll make sure you!) 🥁
Oh, and when you’re into brownies and cheesecake (who isn’t?!), perform have a look at our keto cheesecake brownies centered off this business.
This recipe is undoubtedly a keto adaptation centered off Alice Medrich’s popular cocoa brownies, incidentally probably one of the most popular brownie quality recipes on the net. As well as the keto result differs little from the initial, albeit perhaps just a little less chewy and much more melt-in-your-mouth sorta point (thanks to having less gluten).
Fun truth: Medrich’s initial recipe needed beating vigorously with 40 strokes (precisely!) to include the batter. Right now that’s what we contact precision.
We’ll focus on the main one: usually do not over-bake the brownies! Timing could just be the main rule when coming up with any kind of brownie, and that means you don’t end up getting a dried out and crumbly clutter. Look out to them, and get them once the middle is set along with a toothpick inserted happens moist (however, not drenching).
We even would rather somewhat undercook them and chill them within the fridge before trimming. That’s the trick for additional fudgy brownies.
I’ve also pointed out that when working with powdered erythritol instead of xylitol (the best), additionally you need to reduce the baking period by about five minutes as they prepare faster.
You’ll also desire to make use of eggs at space temp. Reason becoming that when your cocoa/butter combination is not very hot enough (as well as your eggs have become chilly), they’ll solidify the butter as well as your batter will undoubtedly be too solid (doesn’t affect marketing campaign results, just irritating to spoon instead of pour!).
And if feasible, refrigerate the batter immediately. This is a vintage Medrich rule, nonetheless it works a charm to obtain a richer consistency (because the flavors experienced to be able to mingle). Though or even possible, truthfully don’t perspire it- we’ve carried out them in any event multiple times. Simply take into account that your batter will solidify within the fridge (because the butter units), totally regular and pop the cooking dish within the oven as will be.
- 130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
- 140-200 g xylitol powdered erythritol or coconut sugar if paleo*
- 80 g cocoa powder **
- 1/2 teaspoon kosher salt
- 2 eggs at room temperature***
- 70 g almond flour
- TO GARNISH
- flakey sea salt optional (but highly suggested!)
- SERVING SUGGESTIONS
- unsweetened macadamia milk nice ‘n cold!
- See recipe video for guidance!
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8×8-inch baking pan. Set aside.
- Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You’ll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won’t dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
- Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
- Add the almond flour, whisking vigorously until fully blended (about a minute).
- Bake for 15-25 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that you’ll brownies will continue to cook while they cool.
- Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
- *Please see section on sweeteners for deets and possible substitutions (very important, as various sweeteners behave very differently here!). Just keep in mind that stevia doesn’t work (at all!) for these!
- And if using powdered erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
- **If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).
- **Use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they’ll solidify the butter and your batter will be too thick once you add in the almond flour (doesn’t affect the end results, just annoying to spoon rather than pour!).